Today we’d like to introduce you to Yolanda Warren.
Hi Yolanda, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Sometimes things just come easy. Cooking may be hard for some. But for me, it was a gift. I moved to Texas at 18 where I lived with my Sister and she cooked all the time effortlessly. I knew I could do better. So I went to school at LeCole Culinaire for Culinary Arts. Eventually, I went back for my business degree. Best decision I get made. After I finished school, I had one of the best Mentors a girl could find John Buchanan. Together it was a good work relationship. He never stifled my growth and always encouraged me to do more. Once we went our separate ways, I took everything I learned from school and work and knew I could be excellent at my passion. I decided to open my own Commissary kitchen 1 because the waiting list was too long, 2 because we needed one in the North County area. I wanted to help others achieve their dreams like I was helped. So Chef Yo A Shared Space was born. Since opening, we have fed several families during the pandemic who were less fortunate. Thru Meals For Meds, I donated to CNE to show my support and gratitude. When entrepreneurs come to my kitchen, I don’t just offer a space. I help them along their journey like I was helped. My goal is to continue to do so and open a second location in the area. But also to continue helping my Clients who have special dietary needs. I am a Personal Chef, a Caterer, and I offer meal prep. I also share my space with others who have a dream. Most of my equipment was donated from SSND because Sr. Patricia believes in me. Everyone has helped me get to where I am. I owe them all the credit.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
No, there were several challenges someone ran thru the building with car. That leads to delays opening.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I pride myself on the details. I treat every event/meal as if it’s my last because I have no room for error.
Where do you see things going in the next 5-10 years?
A second location and overall growth for the industry as a whole. So many businesses have gone under. Those of us who haven’t are struggling to stay alive.
- Email: firstname.lastname@example.org
- Website: www.chefyo.net
- Facebook: https://www.facebook.com/chefyo101/
CNE ICU unit